October 08, 2013

Inside Hiro Asian Kitchen on Washington Avenue

You will never find sweet and sour chicken on our menu," proclaims Bernie Lee, owner of Hiro Asian Kitchen, with a messianic fervor. "There are a thousand other places in town who serve that. If you want it, go there. It's not who we are."

Read the full story: Cheryl Baehr's Hiro Asian Kitchen restaurant review.

Photos by Jennifer Silverberg for the Riverfront Times.
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Hiro Ramen is made with fresh wheat noodles, pork belly, five-spice pork, pork broth.
Hiro Ramen is made with fresh wheat noodles, pork belly, five-spice pork, pork broth.
Bernie Lee, owner of Hiro on Washington Avenue.
Bernie Lee, owner of Hiro on Washington Avenue.
The "Double Lemongrass Pork Chop" is served bone-in, with rice, a fried egg and pickled vegetables.
The "Double Lemongrass Pork Chop" is served bone-in, with rice, a fried egg and pickled vegetables.
Hiro's dining room.
Hiro's dining room.
Grilled shrimp with sugarcane.
Grilled shrimp with sugarcane.
Hiro's bar.
Hiro's bar.
The "Goji Steamed Sole" brings filet of sole steamed with coriander soy-ginger sauce and baby bok choy.
The "Goji Steamed Sole" brings filet of sole steamed with coriander soy-ginger sauce and baby bok choy.
Seating across from the bar.
Seating across from the bar.
Bulgogi banh mi with kimchi.
Bulgogi banh mi with kimchi.
Hiro's lobster rangoon.
Hiro's lobster rangoon.